–4 chicken tenderloins or breast strips
–tomato soup (can)
–raisins (one-third cup)
–salt and pepper
–chickpeas (garbanzo beans, 1 can)
–almonds (one-third cup)
–white rice (instant)
–chicken broth (non-fat, low sodium)
1 – Chop one onion. Place in covered baking dish, and season with onion oil. Add a small amount of water. Cook on high for 3 minutes.
2 – Lay the chicken on top of the onion in the covered baking dish, and season with salt and pepper, cinnamon, garlic powder, curry powder, and olive oil. Set aside.
3 – Measure two-thirds cup of white rice. Pour into wide-mouthed baking dish. Measure two-thirds cup of chicken broth and add to the rice. Cook for 3 minutes on high. Let stand for at least 5 minutes.
4 – Drain the can of chickpeas in a colander. Empty undiluted tomato soup in a large baking dish, adding the chickpeas to it. Add one-third cup of almonds and one-third cup of raisins. Season with cinnamon, garlic powder, curry powder, and olive oil. Cook for 6 minutes in the microwave on high.
5 – Cook the chicken on high for 5 minutes.
6 – Serve with the chicken (with onion) and tomato sauce on top of the white rice. Serve hot.
–adapted from a Campbell’s tomato soup advertisement.